Classic Carrots


Classic Carrots

Classic Carrots
12 Hr

Whats the secret ingredient in our recipe for Classic Carrots? Believe it or not, its tomato soup! Serve this flavorful carrot go-along with any of your favorite main dishes and reap the tasty rewards!

What You'll Need

  • 5 cups frozen sliced carrots (see Note)
  • 1 medium onion, thinly sliced
  • 1 small green bell pepper, cut into slivers
  • 1/2 cup sugar
  • 1 (10-ounce) can condensed tomato soup
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Bring a large pot of salted water to a boil over high heat. Add carrots and cook just until crisp-tender; drain and set aside to cool.
  2. In a large bowl, combine onion and bell pepper. Add sugar, soup, oil, vinegar, Worcestershire sauce, mustard, salt, and black pepper; mix well. Add carrots and toss to coat.
  3. Cover and marinate in the refrigerator for 12 hours or overnight. Drain marinade and serve.


A 20-ounce bag of carrots is about 3 cups. And, even easier? Use canned carrots – then there’s no cooking needed, just draining and mixing.

Easy Carrot Recipes: 12 Baby Carrot Recipes, Cooked Carrot Recipes & More


If you loved this easy carrot recipe, be sure to check out our collection of Easy Carrot Recipes: 12 Baby Carrot Recipes, Cooked Carrot Recipes & More.


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OMG, I totally forgot about this recipe that I used to make! Haven't made it in so many years, decades. Thanks for positing this because I'm going to make this for Christmas, I think!

I've been making this for years and the south we call it "copper pennies." It's a wonderful dish to take to picnics or pot lucks AND it keeps for a couple of weeks in the refrigerator...althought it never lasts that long in this house!! )


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